Impact of seaweeds extracts applied to grapevine cv Tempranillo

Aim: The aims of this study were to (1) formulate a baseline understanding of the performance of the indigenous Cypriot white grape Xynisteri and the red grape Maratheftiko (Vitis vinifera L.), and (2) compare these varieties to Shiraz and Sauvignon blanc grown in a Cypriot vineyard.

This study showed that Botrytis cinerea could degrade the phenolic compounds by its enzymatic activity. It led to a diminution of skin’s anthocyanins from 20 % to 50 % and an increase level up to 40 % of individual proanthocyanins, 30 % of the %G and 25% of the %P.

Elevated temperature during the grape maturation period is a major threat for grape quality and thus wine quality. Therefore, characterizing the grape composition response to temperature at a larger scale would represent a crucial step towards adaptation to climate change. In response to changes in temperature, various physiological mechanisms regulate grape composition. Primary and secondary metabolisms are both involved in this response, with well-known effects, for example on anthocyanins, and lesser known effects, for example on aromas or aroma precursors. At the field scale or at the regional scale, however, numerous environmental or plant-specific factors intervene to make the effects of temperature difficult to distinguish from overall variability. In this study, it was attempted to overcome this difficulty by selecting well-characterized situations with differing temperatures.
A long-term study of air temperature variability across several Merlot vineyards in the Saint-Emilion and Pomerol wine producing area found significant temperature differences and gradients at various time scales linked to environmental factors. From this study area, a few sites were selected with similar age, soil and training system conditions, and with repeated and contrasted temperature differences during the maturation period. The average temperature difference during the maturation period was about 2°C between cooler and warmer sites, a difference similar to that expected under future climate change scenarios. In close vicinity to the temperature sensors at each site, grape berries were sampled at different times until full maturity during 2019 and 2020. Also, berries from bunches on either side of the row were analyzed separately, allowing an investigation of bunch exposure effect associated with the coupling of berry temperature and solar radiation. Four replicates of pooled berries for each time – site – bunch exposure combination were obtained and analyzed for biochemical composition. Analyses of variance of the biochemical composition data collected at different sampling times reveal significant effects associated with temperature, site, and bunch azimuth. For instance, anthocyanins in grape skins are clearly influenced by temperature and solar radiation exposure, with up to 30% reduction in warmer conditions.

Galicia est une région située dans le Nord-Ouest de l’Espagne avec une longe tradition de culture de la vigne. A jour d’oui la vigne occupe en Galicia presque 28.500 ha, desquelles 8.100 correspondent aux 5 zones ayant droit à l’appellation DO (« Denominación de Origen ») équivalent aux AOC françaises.

Aim: Wine aromatic profile is a combination of viticulture and oenological practices and it is related to character, quality, and consumer acceptance. Based on the competition between soil capacity and canopy development, and on the potential to produce sparkling wines at Caldas, in the south region of Minas Gerais (Brazil) (21°55´S and 46°23´W, altitude 1.100m), the aim of this work was the evaluation of the development of aromas (secondary metabolites) from grapes to sparkling wines in a vine-spacing experiment and whether the distance between the vines can influence the aromatic profile of the sparkling wines (final product).